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Friday, 14 September 2012

just for the record

I though it would take a while for me to update my blog, but I am glad I am able to do it much sooner. You see, I wasn't in the best mood to blog about anything, and had even harboured thoughts of giving it up altogether.

Thanks to these simple and tasty bacon and olive bread buns, I knew, I just need a good recipe ('good' here refers to simple and fuss free) to keep me going...to get me tuned on to the 'I must certainly share this recipe on my blog' mode.

Just like someone who left a comment on my blog, I didn't make these bread rolls all by myself. Yes, I relied on a bread machine to knead the dough. Other than that, everything was DIY, with my own pair of hands. The person's comment, at least as I have interpreted it, suggested that I got someone else to make the bread buns I posted sometime back. It was too good to be true, as the recipe I posted didn't work for this person at all. The other couple of 'accusations' that came with the comment certainly dampened my spirit. I started wondering whether what I have been doing all these while is really worth the effort? I know I should just ignore the comment, but I just didn't feel good.

Luckily, I bought a new book recently, it was on huge discount, and there are many recipes which I couldn't wait to try. I decided on these simple bread rolls to kick off the list. They are made with a straight dough method, no starter or water roux to complicate matters. I thought it would yield bread rolls with a hard crust, but I was wrong. They are soft dinner rolls instead. The buns are still soft the following day, I warmed them in the oven and slapped some butter over it for breakfast. It tastes equally delicious on its own too. I would add a pinch of mixed herbs the next time I were to make them...and serve them with thick, creamy soup as a light meal :)

* Chop bacons into small chunks. Pan fry in a skillet or frying pan until bacons become crispy. Remove from pan and drain any excess oil on paper towels. Set aside to cool. Coarsely chop black olives, set aside (if necessary absorb any excess moisture from the black olives with paper towels).

to knead dough by bread machine:
* Place milk, olive oil, sugar, salt, bread flour, cake flour, milk powder in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Make an indentation on the flour and add in the instant yeast. Select the Dough function of the bread machine and press start. Let the machine knead the dough until the kneading cycle stops after 20mins. Remove dough from the bread pan.

to knead dough by hand:
* Place bread flour, cake flour, milk powder, sugar, salt and instant yeast in a mixing bowl. Whisk the mixture to combine. Make a well in the centre and add in the milk and olive oil. Mix to form a rough dough. Transfer dough to a lightly floured work surface. Knead the dough until it no longer sticks to your hand, becomes smooth and elastic. This should take about 20~30 mins. It helps to have a dough scraper on hand to scape up the dough as you knead since the dough will be quite sticky at first.

* Place dough in a lightly greased mixing bowl, cover with cling wrap or a damp cloth and let proof in room temperature (around 28 to 30 degC) for about one hour, or until double in bulk.

* Remove the dough from the bowl and give a few light kneading to press out the gas in the dough. Knead in the chopped olives and bacons. Dust the dough with some flour if it feels sticky. Divide the dough into 8 equal portions, about 65g each (or as per original recipe, divide into 6 portions, 80g each ). Roll each dough into smooth rounds. Place dough on a greased (or lined with parchment paper) baking tray. Space doughs two inches apart to allow them to expand. Cover with damp cloth or cling wrap and leave doughs to proof for the second time for about 40mins, or until double in size.

* Bake in pre-heated oven at 180 deg C for 15 mins or until golden brown. Remove from oven and transfer to wire track to let cool. Once cool, store immediately in an airtight container.

Hi HHB,Thanks a lot for always sharing your simple, straight forward recipes.........Just ignore these people! They are just bunch of people trying to find scapegoat to blame, instead of themself. Remember, we cannot never please anyone, just please yourself......

I'm a huge fan of your blog, HHB, as are many other people! It is very unfair for people to make such unjust accusations, but maybe they are just jealous of your incredible talent! I'm glad you haven't stopped blogging =)

Hi HHB,Thanks for sharing this recipe.Like what the rest have said, these people who left unpleasant comments are either just plain jealous or are not as skillful as you.We all knew that same recipe might not produce the same results for everyone. Don't get upset by such nasty comments. These are like only 1% out of those comments you received. Many others are grateful of your sharing. Please continue to blog, not for others, but for yourself? :)Have a great weekend!

Blogs, especially food blogs are outlets for people to share thoughts, ideas, hints and experiences. Different flours, butter, oven temp even weather will make each of our cooking/ baking outcomes differ from one other. Just ignore and delete these comments, and don't let it spoil your day.

Hi HHB, actually if you are tired of posting on your blog already, there is really no need to force yourself because its your blog and you dont have to please everyone! Your blog posts are so inspiring because you are always trying to perfect yourself and your love for baking really shines through your simple yet elegant pictures. whether people like baking blogs or not, its a 见仁见智的 question. Try to keep your faith in your supporters like me!ＪＩＡYOU!

Pls pls ignore those unkind remarks. Do know that u hv blessed many of us w your recipes thou not many of us hv left our markings here on your blog. U hv many fans! ;)) bn reading your blog regularly for a quite a while already ;))

Hi HHB, I hope you don't feel discourged by the troll comment. I know which post you were refering to. I received similar comment on one of my post on the very same day and I had a feeling it is from the same person. I found out her IP address and she is from Chicago. I think she is local either from Singapore or Malaysia as she was checking out my other Malaysian recipes too. I think she like going around leaving nasty comments. I hope you will continue to blog about your cooking and baking. After all you have so many fans including me.Take care.

Friend, don't let that silly and thoughtless comment drag you down. You are very talented and I have been following your blog long enough to know that. Keep up with your great baking and cooking. You have my support!

hi HHB, taller trees blown by stronger winddont be discouraged, this person aint important at allyou're a fabulous baker :)the rolls is great, straight method and can stay soft til the next day, must try! :)

As a person living on the opposite side of the world (Canada) I must tell you that I have been following your blog via Google Reader for a couple of years and thoroughly enjoy learning about your cooking and baking successes (and the recipes that have not been as successful as you had hoped.)

I have learned about your love for and dedication to your two boys and your husband. I have followed you through several trips (USA, China), a broken breadmaker and a move to a new apartment. Your posts are truly heartwarming and inspirational. It would be a shame for all of us silent followers if one unhappy commenter silenced you.

I had almost given up making yeast doughs because I was experiencing so many failures. However, my realization that I had been successful for so many years drove me to search for the reason why I was suddenly producing bricks. It turned out to be the yeast. I had purchased three different jars of yeast at three different stores with similar results. It certainly wasn't the recipe. Perhaps that commenter had similar difficulties. There are so many variables it would be impossible to pick one without knowing exactly how that person followed your recipe. Please don't be disheartened by one dissatisfied person. There are so many of us quiet ones who enjoy your posts and have success with your recipes.

I've been following your blog for few years. I like to read your words. I've learned a lot from you, no only baking, but also your good english. I want to say thanks to you, HHB, and do really hope to see you update your blog again and again for many years to come.

Hi! I've just started reading your blog - got over from a friend's blog, and I'm really impressed with all you have posted. Really yummy stuffs u have been baking and cooking! Thank you for posting and sharing all those recipes!

I'm also a SAHM, and I'm planing to start making my own bread. Would like to ask your advice on getting a bread machine. Is it useful to have a bread machine? What brand would you recommend? My family eats bread every morning, and I don't like them to eat white bread every day. Would love to hear from you!

Dear Anne, I feel so touched reading your comments…thank you for reading my blog all these while. I hope I didn't bore you with my mundane life ;) Yes, there are so many variables, not only the ingredients, sometimes, even the weather plays a part. I felt really disheartened but have since gotten over it, thanks for you concern and support!

Hi Ivy, thanks for following my blog, I am very glad to hear that you have picked up some tips along the way :)

YP, thanks for hopping by. This is my second bread machine. I bought my first one a few years ago from carrefour. It broke down after some time, and I didn't have a bread machine for a couple of years. I just bought this new one earlier this year, similar to the one I bought from carrefour. I got it online when I was in Beijing. It is a cheap machine, about $60-70. but it serves my purpose, mainly to knead the dough. I don't really use the baking function as I prefer to use my oven. Since I don't have a standing mixer, I thought a bread machine is more economical for me. There are a few bread makers in the market, you can check up major dept stores such as Tangs. But I find them too expensive…so I am not able to recommend any brands. If you have a standing mixer that allows you to knead bread dough, then I think it is really not necessary to get a bread maker.

I absolutely know how it feels! It's very disturbing when received nasty and some kind of sour and petty comments. I had been getting it from the same person who I know who she is, but silly her thinking those comments would appear on my blog and it would dampened my image among the food bloggers. Feeling sorry for her, and I have been trying to post/blog about being happy and letting go the past.... I have learnt to ignore her as the disturbing energy is all from her not mine! My world is peaceful, blissful and calm. Hers is otherwise, and therefore every time she left nasty comments, I would tell myself, she is being very sorry and sad, that is her energy, and shall not let her bother me. And how amazing it was, the lousy feeling just went off with a snap of my fingers! Try that! It works! It's some kind of positive affirmation.

Honey Boy, oh dear, oh dear, it must be very annoying, you must have had a very hard time! Glad to hear that you are no longer affected with those nasty comments. I really admire your calm and graciousness, if I were you, I doubt I am able to ignore her constant harassment especially if I know who the person is. I hope she will wake up one day and stop her nonsense. Thanks for sharing and your good advice will certainly help.

hi HHBI have been following your blog for a while and your recipes always work for me. i always receive rave reviews from friends when I used your recipes.thank you and please continue to update your blog.Lee

Thank you so much for your advice! I don't have a standing mixer either, i usually make my cakes using a hand held electric mixer. By the way, I love your nutella cake (the one using Oreo cookies for the sides, I'm going to try that too!) Perhaps I should try to make bread first before I decide to get a standing mixer or a bread machine. Just that the idea of having freshly baked bread every morning (without all that trouble) sounds really good!

Just a few more questions regarding bread making: How does the texture of the bread come about? Is it due to the ingredients added or the way it is kneaded? I like my bread soft and fluffy on the inside and cripsy on the outside. Would one be able to achieve it solely using a bread machine to bake?

And here's just my opinion: home-made bread is home-made bread whether u use a bread machine or stand-mixer or hand knead. I hope you'll continue to post and share all the delectable looking stuffs you've been churning out from your kitchen! I'm definitely going to be reading your blog from now onwards! :)

Hi HHB, I know is not easy to let go if someone passed some unpleasant comments but dun need to be bother by these people, there are more people there appreciated your unselfishness of sharing your baking/ cooking experiences. Dun get too affected and Jia You ok!

The buns really looks good, I can imagine myself spreading with thick layer of butter, yummy!

HHB, just want to let you know that your blog is like my baking bible. I bake often and totally understand the pride and joy brought by a successful bake. A recipe that works for one may not work for others. Furthermore, there are so many uncontrollable factors such as weather, temperature, ingredients, even the baker's 'form'. Hope you can ignore those groundless accusations and don't give up on baking and blogging. All the best! =)

friend, i always admire your dedication in blogging these years and your passion in sharing your baking knowledge generously with your readers. I'm sad to hear that you have encounters with such people that exists in the blogsphere. Keep your spirit high as there are many of your readers who not only support you but absolutely love your blog as much as i do. DOnt let the negative comment affects you k ;)HHB, i bought both books and have been flipping through again and again. I'm sure we share the same liking too ;)

YP, both ingredients, method and kneading plays a part. If you like hard crust and soft crumb, you are looking at french bread and country-style loaves? I don't usually make this type of bread as my kids prefer soft crust. For bread machine, the crust tend to be harder even if the bread is meant to be asian soft bread loaf. That is also the reason why I hardly use my bm to bake. I used to knead dough by hand, but as age is catching up, I have a constant pain on my neck and shoulder area (poor posture and maybe as a results of doing household chores?!) so I can't knead bread dough for long...my arms and shoulder will be so painful that I can't put out the laundry bamboo pole (u know what I mean?)...

Jess, ah, u know my character...I'm very 'gong' and trust people too easily, and thinks that everyone is nice...so when someone accuse me for nothing, I will feel very dishearted...

Peg, thanks for sharing your thoughts, I guess only those who truly love baking will understand...

Jessie, I hope u won't encounter such things, if it ever happens (touch wood!), do give it a shout and we will all stand by you :) I have been flipping both books again and again, even my husband and my elder one picked them up to browse thru ;)

Hi HHB, I felt so bad I couldn't post my comments immediately seeing your post until now. Just wanted to tell the person/persons who make such disheartening remarks about your recipes that they are very wrong. I for one has tried some of your lovely baking recipes and followed your valuable tips and found them GOOD!!! You must continue to blog cos' there are many looking forward to reading your posts. I have been sharing a lot of my baking and cooking with friends and relatives but I seldom receive any encouraging remarks, not even a thank you. That's why I'm cooking only a small portion enough for 2-3 persons and will continue to enjoy good food in my home sweet home.

Hi Kimmy, thanks for you comments! Glad to hear that you had success with the recipes :) About sharing your baking and cooking, I have similar experience too, no comments no feedback. I have since learned to share my bakes with only like-minded people who knows how to appreciate homemade cakes and homecooked food ;)